Better than (you know what) elk roast!
its been mentioned on here before in a round about way but is worth repeating. I just finished 2 sandwiches and my mouth is begging for more.
I fill the pot with water about half way up roast.
Elk roast'(s), salt and peppered
1/2 Au Jus pack (per pound of meat)
4 big spoons of mayo (try it, trust me)
4 whole Mezzetta Peperoncin peppers cut in middle to let juices out
cook on low for 10 hours. (I woke up early this morning so I could eat some before work)
I slice the meat and lay a slice of Muenster Cheese on it and let it melt as I toast the bread,(potato bread is great)
spread Krafts horse radish sauce on the toast, throw on some slices of fresh Mezzetta Peperoncin peppers and enjoy!
its been mentioned on here before in a round about way but is worth repeating. I just finished 2 sandwiches and my mouth is begging for more.
I fill the pot with water about half way up roast.
Elk roast'(s), salt and peppered
1/2 Au Jus pack (per pound of meat)
4 big spoons of mayo (try it, trust me)
4 whole Mezzetta Peperoncin peppers cut in middle to let juices out
cook on low for 10 hours. (I woke up early this morning so I could eat some before work)
I slice the meat and lay a slice of Muenster Cheese on it and let it melt as I toast the bread,(potato bread is great)
spread Krafts horse radish sauce on the toast, throw on some slices of fresh Mezzetta Peperoncin peppers and enjoy!
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